Abstract: To optimize the key factors influencing microbial fermentation feed production and analyze the composition variation during fermentation process, effects of water, temperature, energy and protein on the production of fermented feed were investigated and optimized. And the changes of nutritional components were analyzed during fermentation process. The results indicated that feed with high sugar and low protein content, water content of 34%-36%, higher fermentation temperature was more conducive to the strain growth and the actual production needs. Fermentation tended to mature after 144 hours, the number of lactic acid bacteria reached the peak of 1.86×10⁹ strains per gram, the lactic acid content was the highest and reached 0.89%. With the extension of time, the content of total material energy, fiber, isothiocyanate decreased slowly, and the content of water and protein increased slightly. The content of vitamin maintained dynamic stability, with the order of V_B>V_E>V_K>V_A>V_D. The composition of amino acids had quality change, the content of glutamic acid and proline decreased slowly, while the content of glycine and phenylalanine increased slowly. Microbial fermentation feed had broad application prospect, as it was benefit for improving the intestinal balance, palatability and safety of livestock and poultry breeding.